Friday, February 8, 2013

Apple Cookies

These apple vanilla cookies get a lot of flavoring from whichever sweetener you use, be it brown sugar or maple syrup.
When writing this recipe, I wanted something closer to American chocolate chip cookies dough-wise, with lots of vanilla and a little bit of apple and maple syrup.  I'll have to look into making a recipe like that sometime in the future!
I confess that this recipe is not too pretty, but taste-wise, they are light and cake like.  The cookies rise high but spread apart little.  I am more fond of more compact dough, but those who prefer softer cookies would like them.  These would be good to serve along with a variety of scones for tea, or like sandwich cookies with a cup of milk.


♕3/4 cup/90g whole wheat flour
♕1/4 cup/31g all purpose flour
♕1/2 t/2g baking powder
♕1/4 t/1g baking soda
♕pinch salt
♕1 egg
♕1 small apple, chopped
♕1 t/5 g vanilla extract
♕2 T/ molasses or maple syrup
♕4 T/65g butter, room temperature
♕1/2 cup cane sugar (or brown, if using molasses)
♕1/4 cup/25g walnuts, peanuts, or almonds + 2 1/2 T sugar (optional) if you add molasses instead of maple syrup, feel free to use brown sugar, but make it packed and reduce the amount to 2 T.


♕Preheat oven to 350˚F/175˚C
♕In a food processor or otherwise, pulverize nuts with sugar to a fine crumb.  Pour into a bowl and set aside.
♕Core and chop apple up into small cubes, approximately half a centimeter tall. 
♕ Mix dry ingredients well, save for the walnuts and all sugar, sifting if your baking soda is clumpy.
♕In a separate bowl, cream the butter with the egg and sugar, then stir in other wet ingredients.
♕Gently stir in the dry ingredients and apple, being careful to cease mixing as soon as they are incorporated.
♕Pinch off balls of dough, roll them in the pulverized nuts, and place on a parchment paper covered baking sheet.
♕Bake for 16-20 minutes
♕Once the cookies are golden brown, remove from oven and let cool under a cotton cloth.

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